Except for some cherry tomatoes and a few zucchini, my garden was a bust this summer. I blame the deer who consider my backyard their personal cafeteria, and a fat groundhog who lives under my garden shed. But I did manage to harvest a handful of bright and shiny poblanos, a mild chile pepper with an earthy flavor.
Poblanos are most often used in Mexican and Tex-Mex cooking — they're terrific stuffed — but because their heat is relatively mild, they also make a fine addition to chili and soup. They're also wonderful roasted and blended into a cream sauce.
This recipe combines such a sauce with pappardelle, a flat, broad pasta, for an Italian-meets-Mexican fusion dish. If you want to boost the summer veggie quotient, add a cup of roasted corn kernels.
